Parmesan and Herb Potato Stacks

Who says muffin pans are only good for making muffins? Here, sliced potatoes are tossed with Parmesan cheese, fresh thyme and cream, then layered in muffin cups and baked until tender. Serve alongside eggs for breakfast or with roasted meats for dinner. A mandoline makes fast work of cutting the potatoes into uniform slices.

Directions

In a large bowl, whisk together the butter, cheese, garlic, thyme and cream. Season with salt and pepper. Add the potato slices and gently toss to coat evenly. Divide the potato slices among the prepared muffin cups, stacking them in layers. Arrange a sage leaf on top of each stack.

Bake until the potatoes are tender with crispy edges, 25 to 30 minutes. Let cool slightly, then carefully remove the stacks from the pan and serve warm. Serves 6.